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Hazelnut Cream Stuffed Cookies: Ingredients: 130g Flour 100g Icing Sugar 240ml Oil 1 Egg 1 Tsp Vanilla Essence Flour for dusting 200-250g of Hazelnut cream Powdered sugar for dusting Instructions: Mix together the 130g flour, icing sugar, oil, egg and vanilla essence to form a wet batter and tip onto a floured work surface. Separate into half. To half of the batter add 40g of cocoa powder and knead to form a cookie dough and set aside. Take the other half of the batter and add another 65g of flour to form a second cookie batter. Roll most of each of these doughs into balls approximately 1cm-1.5cm in diameter. Take a plastic lemon juicer and flip it upside down, putting it into a glass helps to stabilise. Line the cavity with cling film. Take the balls and push into the ridges in the lemon juicer to create a shell, alternating the flavours to create a random pattern. This recipe will make around a dozen cookies depending on the size of the lemon juicer. Warm the hazelnut cream either in a microwave for 15 seconds or in a bowl over hot water to soften a little then fill the cavity. Take more of the dough and create a base. Wrap with the overhanging cling film and refrigerate whilst you create the remaining cookies. Place on baking parchment and bake in the oven at 180°C or 350F around 12 minutes but monitor and remove when cooked*. *If cooked for too long they will collapse so be vigilant ---------------------------------- Heart Biscuits: Ingredients 1 batch cookie dough 15g cocoa powder Method: 1.Divide cookie dough into two parts, add cocoa to the one part and knead until combine. 2.Roll two dough and cut little hearts in each. 3.Place white hearts into cocoa dough, and cocoa hearts into white dough. 4.Then cut larger hearts and bake at 350°F/180°C for 7 minutes. ---------------------------------- Colored cookies: Ingredients: 125 g (4.4 oz) butter, room temperature; 1 egg; 150 g (5 oz) powdered sugar; 200 g (7 oz) flour; 1 sp baking powder; 2 tbsp cornstarch; pink food dye. Instructions Mix butter and powdered sugar together until creamy. Add one egg and mix again until smooth. Separately whisk baking powder and flour. Add dry mixture and cornstarch to the butter base and stir until smooth dough forms. Divide the dough in half and color one half with gel food dye to make it pink. Roll out uncolored dough between two sheets of parchment paper. Cut out circles with a glass or a cookie cutter. Divide pink dough into 10 portions and roll each one into a ball. Place each ball in the center of uncolored cookie circle and gather the edges to cover pink ball completely. Using a teaspoon make small slits around the ball. Place sugar bead on top of the ball for decoration (optional). Bake at 180 C (350 F) for 30 minutes. Let cool down before serving. About us: ‘CookistWow’ offers you everyday fresh, fun and easy recipes. You can find the best quick and easy to make recipes, simple meal planning ideas and cooking techniques. Subscribe to Cookist Wow: http://cooki.st/LaxZR Have fun with us: http://cooki.st/U93B4 Follow us: Facebook: https://www.facebook.com/CookistWow/ Instagram: https://www.instagram.com/cookistwow/ For any content use please feel free to contact licensing@ciaopeople.com https://video.cookist.com/video/an/XCaQo-Swy8gd6Ctw
